Moules Marinire Comme Aux Halles |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Quite likely to be the dish described by Emila Zola in Le ventre du Paris, this is a 19th century recipe from Les Halles (the ORIGINAL Les Halles, not the Anthony Bourdain one) Ingredients:
4 tbsp unsalted butter |
1/4 c chopped onion |
1 c minced shallots |
4 qts mussels, cleaned |
1 1/2 c dry white wine |
1 sprig fresh thyme |
1 bay leaf |
2 tbsp chopped fresh parsley |
1/2 tsp salt |
freshly ground pepper |
Directions:
1. In a large pot, melt 2 Tbsp of butter an dadd the onions and shallots.
2. Cook for a few minutes, then add the remaining ingredients.
3. Cover and cook on high for 5-10 minutes, just long enough to let the shells open.
4. Prepare the broth by straining the pan liquid through a cheesecloth to catch any sand that may be in the bottom.
5. Add the remaining butter to the strained broth.
6. Transfer mussels to a serving dish. Discard any with unopened shells.
7. Pour broth over the mussels and serve.
|
|